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Loaded baked potato salad in a white serving bowl.
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Loaded Baked Potato Salad

Loaded Baked Potato Salad
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 304kcal
Author Lea Ann Brown

Ingredients

  • 2 pounds potatoes red skinned or Yukon gold
  • ¾ cup sour cream heaping
  • ¼ cup mayonnaise heaping
  • 8 slices bacon thick cut cooked and crumbled
  • 1 cup shredded cheddar cheese
  • Salt and Pepper to taste

Instructions

  • Wash and cut the potatoes into oversized bite-sized pieces. Cover with water and boil until fork tender, about 20 minutes. Do not overcook.
  • Drain in a colander and let sit for 10 more minutes.
  • Mix the mayonnaise, sour cream, salt, pepper, most of the cheese, and most of the bacon (reserve some cheese and bacon for topping) in a serving bowl. Pour warm potatoes into the bowl and very gently mix until evenly combined.
  • Top with the extra shredded cheese and bacon and serve.

Nutrition

Calories: 304kcal | Carbohydrates: 15g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 306mg | Potassium: 556mg | Fiber: 3g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 13mg | Calcium: 160mg | Iron: 4mg